Balsamic-Glazed Carrots
Balsamic-Glazed Carrots
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  • 2 tablespoons (30 ml) butter
  • 3 tablespoons (45 ml) balsamic vinegar
  • 1/4 cup (60 ml) sugar
    • 1 lb (454 g) peeled carrots, cooked al dente or
    • 1 lb (454 g) peeled baby carrots, cooked al dente
  • Preparation
  • In a saucepan, heat the butter, vinegar and sugar. When the mixture becomes thick, add the warm carrots and sauté for a few minutes.
  • Serve immediately. Garnish with chives.
  • Description
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